Marinated Rabbit

Course : Marinades
Serves: 6
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3 pound rabbit -- fresh or frozen
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
2 cups red wine
2 cups chicken broth
1 teaspoon allspice
2 pieces bay leaves
1 teaspoon thyme
12 small pickled cocktail onions *
12 small stuffed olives sliced
1/2 pound fresh mushrooms -- sliced
2 tablespoons butter or margarine

Preparation / Directions:

* white onions unsliced. Cut rabbit into serving pieces and rub with salt and pepper. Put into a large bowl; add marinade. Refrigerate overnight. Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In a large cast iron frying pan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender. Just before the rabbit is done, sauté the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.

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